Nkatenkwan (Ghanaian Groundnut Soup with Fufu)
A rich, gently spiced peanut and tomato soup with chicken, served with soft yam fufu to scoop it up.
- Time1 hr 10
- LevelMedium
- Costabout £3.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken, onion, ginger, garlic, whole scotch bonnet, tomatoes, tomato purée and salt in a large pot with the water. Bring to the boil, then simmer for 25 minutes.
25 min - 2
Lift out the scotch bonnet and set it aside. Take out 300 ml of the hot broth and whisk it with the peanut butter in a bowl until smooth.
- 3
Pour the peanut mixture back into the pot and simmer gently for 25 minutes, stirring now and then. The soup is ready when it has thickened and a red oil shows on the top. Add the scotch bonnet back for the last 5 minutes if you want it hotter.
25 min - 4
While the soup finishes, make the fufu. Bring the 700 ml water to the boil in a non stick pan, then whisk in the yam flour. Turn the heat low and stir hard with a wooden spoon for 4 to 5 minutes until thick, smooth and stretchy.
5 min - 5
Shape the fufu into 4 smooth balls with wet hands.
- 6
Ladle the soup into bowls with the chicken. Eat by pinching off a piece of fufu, dipping it and swallowing without chewing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.